单重态氧化学——Ⅶ.迷迭香中主要抗氧化成分对单重态氧的猝灭作用

Singlet Oxygen Chemistry Ⅶ. The Quenching of Singlet Oxygen by the Main Antioxidative Components of Rosemary

本文研究了迷迭香酚和鼠尾草酚对单重态氧的猝灭作用.实验证明迷迭香酚和鼠尾草酚在甲醇中猝灭单重态氧的总速率常数K_A分别为2.51×10~7和7.19×10~6mol^1·dm^(-3)·s^(-1),其中化学猝灭的速率常数k_r分别为1.27×10~7和9.82×10~5mol·dm^(-3)·s^(-1)相应的半猝灭浓度β值为4.6×10^(-3)和1.6×10^(-2)mol·dm^(-3).这是一类有实用价值的高效抗氧化剂.

The quenching of singlet oxygen by rosmanol and carnosol is investigated by Steady kinetic methods. The experiment offer the results of that the total rate constants kA for quenching singlet oxygen are 2.51×107 and 7.19×106 mol1·dm-3·s-1 in methanol respectively in which the chemical quenching rate constants kr are 1.27×107 and 9.82×105mol·dm-3·s-1 and corresponding half quenching concentration β values are4.6×10-3 and 1.6×10-2mol·dm-3 respectively. Two components extracted from natural rosemary appear excellent potential application as high performance antioxid-ative agents in food industries.